Dwaeji galbijjim, or Korean soy braised pork ribs, is an easy and super flavorful braised dish featuring fall-off-the-bone tender pork ribs, potatoes, and carrots. This recipe shares 2 ways to make dwaeji galibijjim, the traditional stovetop method and a pressure rice cooker method.
Prep Time5 minutesmins
Cook Time35 minutesmins
Marinate Time1 hourhr
Total Time1 hourhr40 minutesmins
Yield: 4servings
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Ingredients
For the braised pork ribs:
2poundspork ribletsor spare ribs cut into 1½ to 2 inches pieces
2mediumrusset potatopeeled and cut into 2 inch chunks
1largecarrotpeeled and cut into 1 inch chunks
1largeyellow onionpeeled and cut into large pieces
½largeapplecored, peeled, and cut into smaller chunks (preferably Fuji apples)
2clovesgarlic
1inchknob of gingerpeeled and cut into smaller pieces
Few cracks of black pepper
Instructions
Marinate the pork ribs:
Combine all of the marinade ingredients into a food processor and blend until evenly combine and mostly smooth.
Pour the marinade into a large mixing bowl along with the pork ribs. Mix until the ribs are well coated with the marinade. Cover and set aside to marinate for at least 1 hour, preferably overnight. Pro tip:Wash and rinse the ribs a couple of times before marinating to get rid of any excess blood or bone fragments that came from cutting the ribs.
(Pressure) Rice cooker method:
Transfer the marinated ribs and the marinade into the rice cooker pot. Scatter the cut potato, carrots, and onion on top of the ribs.
Secure and lock the rice cooker lid and set the rice cooker to the multicook setting for 35 minutes.
Once the cook time is up, carefully remove the pot and garnish with green onions. Serve the galbijjim hot with steamed rice.
Stove top method:
Transfer the marinated ribs into a tall pan or medium pot. Scatter the potato, carrots, and onions evenly over the ribs.
Bring the ribs to a boil, then reduce the heat to keep the ribs at a constant simmer. Cover the pan or pot with a lid and let the ribs simmer for about 45 minutes to 1 hour until the ribs are tender and the vegetables are cooked. Stir the pot occasionally.
If you prefer your braising liquid to be thicker, remove the lid at the last 10 minutes of cooking and let the sauce simmer until desired consistency.
When the ribs are done cooking, remove from the pan and garnish with green onions. Enjoy with fresh steamed rice!
Notes
Please refer to the post above for step by step photo reference, tips, and FAQs!
Rice cooker method - Our cooking time and method is based on Cuckoo Rice Cooker (CRP-JHR1009F). Other rice cookers may differ in cook time and methods.
Soy sauce - We highly recommend using regular sodium soy sauce, NOT low sodium soy sauce, or the ribs will taste under-seasoned. If you only have low sodium soy sauce, we recommend compensating with some additional salt.